Sizzling Fajitas

I found this recipe on the internet. It is worth making. They are delicious.

3 T. olive oil
1 garlic clove, minced
1 1/2 tsp. season salt
1 1/2 tsp. onion salt
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. pepper
2 T. lime juice

1 lb. chicken or steak, cut into strips
1/2 cup cilantro leaves, minced
1/2 cup tomatoes, chopped
1/2 cup onion, sliced
1/2 cup green pepper, sliced

3/4 T. oil
1/2 green onions, thinly sliced
sour cream
guacamole
flour tortillas
pico de gallo
salsa

Mix together the first 11 ingredients. Add chicken, cilantro, tomatoes, onions and peppers. Marinate for 3 hours or overnight. When ready to sizzle, heat 3-4 T. oil in a 10 inch skillet or wok. Pour in the meat mixture. Stir and cook for about 5-8 minutes or until meat is done. Remove from heat and toss in sliced onions. To serve, roll up into flour tortillas. Garnish with salsa, guacamole or sour cream as desired.

Layered Casserole Complete

1 pint meat sauce, thawed
1 16 oz. can french style green beans, drained
2 cups mashed potatoes
1 cup grated cheddar cheese

Preheat oven to 350. Layer casserole with meat sauce mix, green beans and mashed potatoes. Sprinkle grated cheese on top. Bake 25-30 minutes until bubbly.

Ranchers Sloppy Joes

1 pint meat sauce mix, thawed
1/4 cup brown sugar, firmly packed
2 T. vinegar
1/2 cup ketchup
1 T. mustard
6 hamburger buns

In a medium saucepan, combine ingredients, except for buns. Cover and cook over medium heat about 10 minutes until heated through. Serve over hamburger buns.

Meat Sauce Mix

1/4 cup oil
4 medium onions, sliced
3 cloves garlic, finely chopped
2 cups finely chopped celery
2 cups chopped carrots
5 lb. ground beef
5 tsp. salt
1/2 tsp. pepper
3 T. Worcestershire sauce
1 14 oz. bottle ketchup
1 14 oz. bottle hot ketchup

In oil over medium heat saute onions, garlic, celery and carrots. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, sauce and ketchup. Cover and cook for 20 minutes. Drain excess fat. Cool. Put into five 1 pint freezer container, leaving 1/2 inch space at the top. Cut through out mixture with a knife several times to remove air spaces. Seal and label containers. Freeze. Use within 3 months. Makes about 5 pints of meat sauce mix.

Stroganoff Sandwich

This is a recipe that my sister in law, Rhonda fixed for our family when we were moving once. It is easy to prepare.

1 pound ground beef
1/4 cup chopped green onion tops
1 cup sour cream
1 tsp. worcestershire sauce
3/4 tsp. salt
1/8 tsp. garlic powder
1 loaf French bread
butter
1 cup cheese
2 slice tomatoes
1 green pepper cut in rings

Brown beef and onion. Drain off fat. Stir in sour cream, sauce, garlic powder. Add 3/4 tsp. salt. Heat through. Meanwhile cut loaf in half lengthwise. Place cut side up on baking sheet. Broil 4-5 inches from het till toasted 2-3 minutes. Spread with butter then spread half of the hot mixture on each loaf half. Arrange tomato slices and pepper rings on top. Broil 3 minutes. Sprinkle with cheese. Broil 2 minutes.

Beef Stroganoff

1 pound sirloin steak
1/2 cup butter or margarine
1 cup chopped onion
1 cup chopped garlic clove
1 can cram of chicken soup
1 pound sliced fresh mushrooms
1 cup sour cream
Cooked egg noodles

Brown onion and garlic in 1/2 cube butter. When meat is browned add cream of chicken soup, and mushrooms. Then add onions and garlic. Simmer 1 hour, stirring often. Add sour cream and simmer with lid on about 15 minutes. Serve over noodles.

Italian Style Meat Loaf

1 pound ground beef
6 oz. hot Italian sausage or spicy bulk sausage
1 can Italian style stewed tomatoes
1 cup fresh bread crumbs
1/2 cup onions
1/2 cup chopped green pepper
1 egg

In large bowl, combine all ingred. and mix well. Place in loaf pan. Bake at 350 for 1 hour, drain.

Southwestern Stew

2 pds. Beef stew meat                                              
2 Tb. Cooking oil
2 cups water                                                          
1 ¼ cup chopped onion
1 cup salsa                                                          
2 garlic cloves, minced
1 Tb. Dried parsley                                              
2 tsp. beef bouillon
1 tsp. cumin                                                         
½ cups salt
Later you will add:
3 medium carrots cut up                                 
1 ½ cups frozen corn
1 can 14 oz. diced tomatoes, undrained          
1 ½ cups frozen cut green beans
1 small can green chilies
In a 4-quart pot over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This is good over rice or with corn bread.